DRY AGED BEEF: EXPLAINED

You’ve seen the sign at butcher counters, the special at steakhouses, the feature on the cooking shows… but what is dry aged beef exactly and what makes it worth those extra dollars? Here at D’Arcy’s we’re happy to explain our process and the amazing taste it produces!

 

WHAT IS DRY AGED BEEF?

Dry aged beef is not quite what it sounds, it has very little to do with old meat. While dry aged beef is not the freshest beef available, it is only because the safe, time-consuming process enhances beef’s natural deliciousness. More tender and flavorful than fresh cut beef, dry aged beef is a luxurious treat for the foodie and meatlover alike.

 

HOW IS DRY AGED BEEF MADE?

Dry aged beef begins its life as a freshly slaughtered side of beef, which is then hung as is or in cuts in a near freezing, slightly humid refrigerator (think Rocky Balboa). There the beef is allowed to slowly self-tenderize with its natural enzymes. As the days go on the beef loses moisture, reducing the weight of the cut but concentrating and saturating the beef flavour. Our beef is perfectly aged and cared for, D’Arcy’s minimum is 21 days but we do our absolute best to achieve 30 days.

 

HOW IS DRY AGED BEEF DIFFERENT?

Steaks are great, right? What could make a steak better? When the beef’s enzymes are at work, some of the protein, fat and carbohydrates are broken down into amino acids, fatty acids and sugars– all of which enhance the flavour and tenderness of a well-marbled cut of beef. Side-by-side, you can even tell the difference: a dry aged steak’s deeper colours suggest the deeper flavours that lie inside. Dry aged beef even has a richer smell than regular beef and, when cooked, the taste is not unlike a rare prime roast.

 

Still curious about dry aged beef? Contact our experts at D’Arcy’s with any questions and come on down to pick out a dry aged steak for yourself. We think you’re worth it!

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